Crissi's Sweet Potato Biscuits Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 9, 2010
I was looking for way to get more veggies in my kids and this is it! I've made them a few times now and the trick with these is to make them as drop biscuits. They come out perfect every time and the family eats them up. I did tweak them a bit for ease and taste in our household though. I use whole milk instead of evaporated and cinnamon to replace the nutmeg. Thanks for the recipe Crissi!
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Reviewed: Dec. 13, 2008
My husband loved them, I thought they were just okay. I would have liked them to be a bit sweeter, but that's probably a result of the wheat germ.
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Reviewed: Jan. 4, 2007
I found the dough to be gooey as well and had to add more flour. However, the taste is interesting and I am going to continue to play with this recipe.
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Reviewed: Sep. 23, 2006
I originally followed the recipe as given, but the dough that resulted was gooey and impossible to roll. In the end, I used 2 1/2 cups of flour instead of 1. The biscuits were not spectacular, but they were good. I like the flavor, which is different from a traditional biscuit, and I plan to keep this recipe and make it again.
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Ann Arbor, Michigan, USA

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